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06-08-2010, 10:10 PM
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#601
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Drink your beer!
Join Date: Jun 2006
Location: Upper Michigan
Posts: 41,532
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Quote:
Originally Posted by IPAAAA
If you are making a 10 gallon batch would it be correct to assume to just double the ingredient amount that is used for the 5 gallon batch?
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Yes, that's what I've done. The hops utilization isn't linear, so it changes a bit, but not really a big enough difference to worry about in my opinion. |
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Broken Leg Brewery
Giving beer a leg to stand on since 2006
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06-08-2010, 10:22 PM
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#602
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Senior Member
Join Date: May 2010
Location: ca
Posts: 456
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Quote:
Originally Posted by YooperBrew
Yes, that's what I've done. The hops utilization isn't linear, so it changes a bit, but not really a big enough difference to worry about in my opinion.
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Gotcha. I am just wondering for future boils if I get to that point. Definitely starting with a 5 gallon boil on this first attempt. How should I go about determining my boil size? Obviously I want to end up as close to 5 gallons when finished but how much should I expect to burn off during the process?
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06-08-2010, 10:25 PM
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#603
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Drink your beer!
Join Date: Jun 2006
Location: Upper Michigan
Posts: 41,532
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Quote:
Originally Posted by IPAAAA
Gotcha. I am just wondering for future boils if I get to that point. Definitely starting with a 5 gallon boil on this first attempt. How should I go about determining my boil size? Obviously I want to end up as close to 5 gallons when finished but how much should I expect to burn off during the process?
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It varies greatly, depending on your burner, the humidity where you live, etc, but most people find they boil off about a gallon or so an hour.
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Broken Leg Brewery
Giving beer a leg to stand on since 2006
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06-08-2010, 10:56 PM
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#604
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Senior Member
Join Date: May 2010
Location: ca
Posts: 456
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Hmm...well I live in ca real close to the beach. Any formula I can use to figure out how much I should start with in my boil or can I just add water to it after it's done so I can make up the difference?
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06-09-2010, 03:50 PM
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#605
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Member
Join Date: Oct 2009
Location: Austin, TX
Posts: 82
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I have this sitting on tap in my keezer. When I first tried it, about a week after putting it in, it had a lot of hop aroma and was awesome. Last night (about 3 weeks later) I'm noticing much less aroma, and more of a bitey alcohol taste to it. Do I need to pull this out of the keezer & let it age a bit more? It went straight from the fermenter, into the keg, into the keezer to chill around 40F
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06-09-2010, 11:37 PM
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#606
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Senior Member
Join Date: Mar 2010
Location: NC
Posts: 306
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It's been fifteen days in the keg (total) and in the keezer for a week with twelve pounds of CO2 applied. Just tried a half pint and oh my! It is very tasty and has such great aroma and hoppy character. Time to get a six pack of the real stuff and do a blindfold test next week! Thanks Yooper! 
__________________
Fermenting: Some IPA
On Tap: Always an IPA
Last edited by zymurgy101; 06-10-2010 at 01:39 AM.
Reason: total time
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06-10-2010, 12:39 AM
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#607
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Senior Member
Join Date: Mar 2010
Location: Dayton Virginia
Posts: 568
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just wanted to say thanks a bunch for this recipe! i have several friends that love IPAs and have had quite a few in their time. They feel this is one of the top IPAs they have had! Thanks again!
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06-10-2010, 01:03 AM
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#608
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Drink your beer!
Join Date: Jun 2006
Location: Upper Michigan
Posts: 41,532
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Quote:
Originally Posted by IPAAAA
Hmm...well I live in ca real close to the beach. Any formula I can use to figure out how much I should start with in my boil or can I just add water to it after it's done so I can make up the difference?
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Sure. If you don't know for sure how much you'll boil off, you can always top up later.
Quote:
Originally Posted by jarod7736
I have this sitting on tap in my keezer. When I first tried it, about a week after putting it in, it had a lot of hop aroma and was awesome. Last night (about 3 weeks later) I'm noticing much less aroma, and more of a bitey alcohol taste to it. Do I need to pull this out of the keezer & let it age a bit more? It went straight from the fermenter, into the keg, into the keezer to chill around 40F
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I don't age mine much, as the hops aroma and flavor fade with age. You can add some more dryhops, if you want. (Put them in a hops sock or tea ball first, so you don't clog up your diptube!)
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
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06-10-2010, 03:37 AM
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#609
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Senior Member
Join Date: Feb 2009
Location: Clinton, NY
Posts: 620
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I just asked that question about 5 pages back and yooper gave me the AG 10 gal batch recipe. If your doing extract idk.
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By The Headstones Brewery - Clinton, NY
Ale brewed with REAL spirits, raise a toast to the ghost!
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06-11-2010, 09:11 PM
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#610
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Junior Member
Join Date: Oct 2009
Location: Antelope, CA
Posts: 19
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Just transfered this to secondary Gravity was 1.024 and smelled and tasted great, still very young and strong, I had put an oz of Simcoe into the fermenter last week and on transfer I put an oz of Summits in. I still have an oz of Simcoe that I think I will add in a week. I want to get this on tap but I think it will be weeks away. Can't wait. But now the fermenter is open which means onto the next recipe, I think it will be the Jalapeno Cream Ale!
Quote:
Originally Posted by MilehighBrew
I just did the extract version last night, I used 14# of PLME and it will have 8oz of hops in total when done. I'm throwing in some summit into secondary when I get there. OG came out at 1.082, glad I had a 2l starter going. I can't wait for this one to be done it smelled awesome as it went into primary.
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